After you take your first bite of this recipe, you will want to eat the rest of the bowl, as fast as you can! It is packed with protein & is ideal for those on a low carb/keto diet!

Ingredients:

• 1/2 lbs. boneless & skinless chicken thighs
• 1/2 tsp. white pepper
• 1 T. soy sauce (or coconut aminos)
• 1 T. oyster sauce (or gluten free oyster sauce)
• 1 T. water
• 1 T. corn starch
• 1 tsp. rice vinegar
• 3 T. brown sugar
• 1/2 tsp. salt, to taste
• 1 bunch of green onions, diced
• 11 dried red chilis, optional
• 1/2 c. peanuts
• 3 garlic cloves, minced
• 3 T. vegetable oil

Ingredients for the Sauce:

• 1 c. chicken stock
• 2 T. soy sauce (or coconut aminos)
• 1 T. oyster sauce (or gluten free oyster sauce)
• 1/2 tsp. sesame oil
• 1/4 tsp. white pepper
• 1 tsp. corn starch
• 1/2 T. sugar

Directions:

1. Dice the chicken thighs into bite sized pieces.
2. Season the chicken with the soy sauce, oyster sauce, salt & corn start. Mix until well blended. Then allow the chicken mixture to marinate for at least 30 minutes.
3. Make the sauce, mixing it well & set it aside.
4. In a skillet set on medium-high heat, add 3 T. vegetable oil.
5. Once the oil is shimmering, add the chicken mixture to the skillet, spreading it out so that it cooks evenly.
6. Cook the chicken mixture for 3 minutes then flip it over. Continue cooking it for 3 more minutes.
7. Add the garlic, green onions, peanuts & chilis (optional). Stir everything together so that it is well mixed. Cook it for 3 minutes until everything is fragrant.
8. Add the Sauce to the skillet & allow it to reduce by half.
9. Top it with diced green onions & enjoy!